Slice and Bake Vanilla Shortbread Cookies
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There's something truly satisfying about the simplicity and buttery goodness of homemade shortbread cookies! And when it comes to convenience and sweet buttery flavor, my Slice and Bake Vanilla Shortbread Cookies are all you need. These tender, melt-in-your-mouth cookies embody the essence of classic vanilla, elevating your cookie jar to new heights.
If you're looking for more shortbread cookie recipes, be sure to check out some of my favorites like my Chocolate Dipped Almond Shortbread Cookies, Kamut Flour Shortbread Cookies, or my Chocolate Malt Sprinkle Cookies.
Table of Contents
You'll fall head over heels for these Slice and Bake Vanilla Shortbread Cookies! Firstly, the simplicity and ease of the slice-and-bake method make these cookies a breeze to prepare. With just a few steps, you can have a batch of freshly baked, homemade shortbread cookies ready to enjoy in no time! Secondly, the delightful aroma of vanilla permeates your kitchen as these cookies bake, creating a warm and comforting ambiance that only adds to the joy of baking.
But the real magic lies in the taste. The buttery, crumbly texture of each cookie melts in your mouth, while the delicate hint of vanilla lingers on your taste buds. This recipe has only 5 ingredients that you probably already have in your pantry and fridge. With my Slice and Bake Vanilla Shortbread Cookies, every crumb is a bite-sized taste of pure delight.
Why You'll Love This Recipe
Slice & Bake: These homemade shortbread cookies use the slice and bake method, making this recipe so easy! Not only that, with slice and bake cookies, it's easy to get perfectly round cookies.
Make Ahead: Because the dough needs to be chilled for this recipe, these are the best make ahead homemade shortbread cookies. You can make the dough the day before, then just slice and bake them off and you have freshly baked cookies in not time at all.
Simple: The simplicity of this recipe is what I love. It only has 5 ingredients but makes for the best homemade shortbread cookies that just melt in your mouth!
Blank Canvas: These homemade shortbread cookies are a blank canvas. Which means, you can add in different mix ins, sprinkles, or even flavors. I provide easy substitutions below, but this is a great recipe to have on repeat for any occasion.
Ingredients
Salted Butter: Shortbreads have so few ingredients, so those ingredients really matter. They are mainly made up of butter, so using a high quality organic butter is best! My favorite is Organic Valley Salted Butter, but there are other ones out there that are also good, even the Kirkland Organic Salted Butter I also really like to use. If you only have unsalted butter, then you can add 1/2 teaspoon of fine sea salt to this recipe.
Powdered Sugar: I use powdered sugar in my shortbreads instead of cane sugar, as I prefer the type of crumb it gives shortbread cookies. I always sift powdered sugar whenever I use it as it can clump easily. If you don't have a sifter, you can sift it using a fine mesh strainer too. I used Wholesome in this recipe.
Vanilla Extract: Vanilla extract is crucial for vanilla shortbread cookies. Always make sure you are using an organic vanilla extract, never use imitation vanilla extract or vanillin. My favorite is Simply Organic.
All Purpose Flour: All purpose flour i what's used in pretty much all cookies, and these are no exception. You can buy organic all purpose flour at your grocery store, even the store brand like O Organics is great! But, my favorite is Cairnspring Mill Organic All Purpose Flour.
Natural Rainbow Sprinkles: I top these with some natural rainbow sprinkles, I use ColorKitchen Nonpareil Rainbow Sprinkles. You can use any kind you like, but I urge you to use rainbow sprinkles that don't contain artificial colors. The sprinkles I use are always made with vegetable and fruit dyes. Sprinkles are completely optional, so you can also leave them off if you prefer.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined, then add the flour and mix on low until combined.
Step 2
Have a large piece of plastic wrap ready and roll the dough into a log that is about 12-inches long. Wrap it in plastic wrap and place in the fridge overnight.
Step 3
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 4
Cut the log into slices that are about ¼-inch thick and place on the prepared cookie sheets. Sprinkle the tops with rainbow sprinkles.
Step 5
Bake for 13 to 15 minutes, or until lightly golden brown around the edges. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Easy Substitutions
- If you're using unsalted butter, just add ½ teaspoon of fine sea salt to the flour when mixing in.
- Feel free to use any kind of sprinkles you like, or leave them off completely for a more pure cookie.
- If you want to flavor these almond, just add 1 teaspoon of almond extract.
- If you want to flavor these lemon, just add 1 teaspoon of lemon juice and the zest of 1 lemon into the dough.
- You can dip these in chocolate by melting 10 ounces of dark (or milk) chocolate and half dipping each cookie.
- If you want to add in chopped nuts, start with 113 grams (4 ounces) of your favorite. I'd recommend almonds, pecans, or walnuts. Add to the dough before forming the log.
- Add chocolate chips by adding 198 grams (1 cup) semi sweet chocolate chips to the dough before forming the log. Mini chocolate chips are even better!
FAQ's
Yes, just add ½ teaspoon of fine sea salt to the flour when mixing in.
You can keep the dough log in the fridge for up to 5 days.
Yes, feel free to freeze it until you're ready to use it. Just place it in the fridge for 24 hours before bringing it out to slice and bake!
Shortbreads are buttery and crisp, so they need to be stored in a cool dry place. Avoid putting under a cake dome or in an airtight container as they can become soft.
Craving More?
Slice and Bake Vanilla Shortbread Cookies
Ingredients
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 tablespoon vanilla extract
- 255 grams all purpose flour
- ColorKitchen Nonpareil Rainbow Sprinkles (optional)
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined, then add the flour and mix on low until combined.
- Have a large piece of plastic wrap ready and roll the dough into a log that is about 12-inches long. Wrap it in plastic wrap and place in the fridge overnight.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Cut the log into slices that are about ¼-inch thick and place on the prepared cookie sheets. Sprinkle the tops with rainbow sprinkles (if using).
- Bake for 13 to 15 minutes, or until lightly golden brown around the edges.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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